Ultimate Pastry, Savory & Craft Beverage Ingredients

How to Make Salted Caramel Hot Chocolate Bombs

Posted on 30 December 2020



    1. Melt chocolate melts in 30 second increments, stirring in between.
    2. Stir sea salt and Caramel Extract into chocolate.
    3. Add 2 tablespoons of chocolate to each half sphere in silicone mold.
    4. Using the back of a spoon of a pastry brush thoroughly cover mold with chocolate.
    5. Once evenly coated place in refrigerator until hardened (about 15-20 min)
    6. Carefully pull the edges of the chocolate away from the mold.
    7. Push chocolate out of mold by putting force in the center bottom of the molds and pushing up.
    8. Using a warm pan melt the edges of 2 shells making them even.
    9. Fill one shell with marshmallows and one pump of syrup.
    10. Place empty shell on top of filled shell to seal.
    11. With a paper towel wipe the excess chocolate from the seal.
    12. Let cool 10 min before making hot chocolate 
    13. To make hot chocolate place cocoa bomb in a cup, in a separate pan or measuring cup heat milk until close to boiling, pour milk over chocolate bomb and watch the marshmallows pop out!

    Products used in this recipe


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